Sunday, 17 March 2013

Keema Matar...welcome to the real keema (and Papa!! )

Keema
Matar (Minced Meat and Green Peas)…Enough talk about my mom and now on to my
dad...papa and I share a special relationship...he loves loves to irritate me and
I love love to scream at him…both the things have to happen at least once a
day over the phone or in person for us to call it a fruitful dayJ…I get my temper (actually him and mom
combined), my impatience, my ‘I can kill you with one look’ attitude, my drama genes, my love
for books, travel and good food from him…even though he gave up eating meat
years ago, he cooks some amazing non-vegetarian food…the next couple of recipes
are his and were regularly made whenever he would come home and now, when we
visit…simple, uncomplicated and typically Punju...typical PapaJ

Keema
Matar (Minced Meat and Green Peas)

Ingredients:

Lamb or
Mutton(goat) Keema/Mince, 250 gms

Onions,
finely chopped, 2 Large

Tomatoes,
finely chopped, 2 Large

Packaged
tomato puree, 1-2 tbsp (I added because I wanted a deep red gravy, you can skip
it )

Garlic
,paste , 1 tsp

Ginger,
paste, 1 tsp

Cumin
seeds, ½ tsp

Green
cardamom, 2

Black
Cardamom, 1

Cinnamon,
1 “ piece

Cloves,
3-4

Bay leafs,
2

Coriander
powder, 1 tsp

Cumin
powder, ½ tsp

Kashmiri
red chili powder, 1 tsp ( again, used only for colour, you can skip it )

Red
chili powder, 1 tsp

Garam
masala powder, ½ tsp

Salt,
to taste

Oil/Ghee,
2-3 tbsp

Green
chili, slit and seeds removed, 1 for garnishing

Green
Peas, if fresh – par boiled and if frozen – just thawed, as many or as little
as you want (optional)

4 comments:

Mmmm. I love (and make) Keema Matar often! I use chopped, whole tomatoes rather than puree, but otherwise, your recipe is much like mine. Avoiding legumes, I substitute4 chopped frozen green beans for the peas (not traditional, but we do what we have to do to stay on our eating plan).